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Duck Confit Salad with Frisee, Walnuts, and Cherry Vinaigrette - Image 1

Duck Confit Salad with Frisee, Walnuts, and Cherry Vinaigrette

French cuisine
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Duck Confit Salad with Frisee, Walnuts, and Cherry Vinaigrette

  1. Turkey & Duck Dishes >
  2. Other Salads

Prep: 20 min • Cook: 15 min. A light yet luxurious salad featuring succulent shredded duck confit, crisp frisée lettuce, toasted walnuts, and a vibrant cherry vinaigrette. This dish offers a delightful contrast in textures and rich flavors, perfect as an elegant appetizer or a satisfying light main course, showcasing classic French culinary techniques with a fresh approach.

Preparation time
20 min
Cooking time
15 min
Total time
35 min
Servings
2
Course
Salad
Complexity
Easy
Units:
Scale:

Ingredients

Duck Confit

  • 2 pcs duck confit(thighs, pre-cooked)

Salad

  • 1 pc frisee lettuce(medium head, washed and torn)
  • 1/2 cup walnuts(halves, toasted)

Cherry Vinaigrette

  • 1/4 cup dried cherries(finely chopped)
  • 1 pc shallots(small, finely minced)
  • 2 tbsp red wine vinegar
  • 4 tbsp extra virgin olive oil
  • 1 tsp dijon mustard
  • 1/4 tsp salt
  • 1/8 tsp black pepper(freshly ground)

Instructions

Prepare the Duck Confit

  1. Preheat oven to 375°F (190°C). Remove duck confit from packaging and scrape off excess fat.
  2. Place duck thighs, skin-side up, on a baking sheet. Roast for 15-20 minutes, or until the skin is crispy and the duck is heated through.
  3. Once cooled slightly, shred the duck meat from the bones using two forks. Discard skin and bones.

Make the Cherry Vinaigrette

  1. In a small bowl, combine minced shallots, chopped dried cherries, red wine vinegar, Dijon mustard, salt, and pepper.
  2. Gradually whisk in the olive oil until the vinaigrette is emulsified.

Assemble the Salad

  1. In a large mixing bowl, gently combine the frisée lettuce and toasted walnuts.
  2. Add the shredded duck confit to the salad ingredients.
  3. Drizzle the cherry vinaigrette over the salad and toss gently to coat evenly. Serve immediately.

Nutrition

Servings
2
Serving size (imperial)
12.3 oz
NutrientPer servingPer 100 gTotal (2 servings)
Calories750 kcal214.3 kcal1,500 kcal
Protein35 g10 g70 g
Fat55 g15.7 g110 g
Carbs25 g7.1 g50 g

Tips

  • Toast walnuts in a dry skillet over medium heat for 3-5 minutes, stirring occasionally, until fragra
  • For extra crispy duck skin, after roasting, you can briefly broil the duck thighs for 1-2 minutes, w
  • For an elevated presentation, arrange frisée on plates first, then top with duck confit, walnuts, an

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